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You talked... we listened!
As a result of an extensive Member consultation we were givenclear messages about which Membership benefits you valued mostand which you were unclear about.
The new MMeemmbbeerr ZZoonnee on our website allows you to exploreeverything that you receive for your membership subscription, givesyou useful tips on how to make the most of your membership andprovides useful links to other parts of the site. In summary, we aimto provide:
The support you need - when you need it
• Easy access to experts - short enquiries are free of charge
• Member Service Account (MSA) - 20% of your subscription feeis placed into your MSA every year. You can use this to pay forany of our services
• Discounts - typically 30% on all services
• Networking - through conferences, seminars, courses andTechnical Advisory Panels
• Research - vote for the projects you want and receive benefitfrom early access to the results.
• Keeping up to date - exclusive access to member-only areas ofour website
• Visits and venues - visit us at any time and use our meetingfacilities for your events
• Use of logo - highlight your membership of Campden BRI onyour website or literature.
We look forward to your feedback!
CCllaarree BBrreetttt +44(0)1386 842125 [email protected]/memberzone
Newsletter
New ...www.campden.co.uk/memberzone
food and drink innovation
Campden BRI
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Training partner for the FSA
The Food Standards Agency (FSA) has again selectedCampden BRI to act as a Master Vendor in the provision ofSpecialist Training Courses on behalf of the Agency for thenext three years, with an option of a fourth year.
We have been commissioned to provide and administer aprogramme of specialised training courses to strengthen thecompetences and knowledge of Local Authority Officersacross the UK. This new contract builds on a successfulpartnership which started in September 2010.
The programme includes a wide range of courses, including:auditing food safety activities and processes, HACCPassessment, validation and verification, food standards,factory inspection, vacuum and modified atmospherepacking, and E. coli cross-contamination.
BBeerrttrraanndd EEmmoonndd +44(0)1386 842062 [email protected]
Sprouted seeds - make them safe
Sprouted seeds are an important and expanding part of thefresh produce sector. However, they have been implicated infood safety issues, with the presence of pathogens on seedsand proliferation in products being potentially significanthazards.
We are addressing this problem in a seminar on 9 May2012.Technical experts will present the latest informationon the sprouted seed industry, providing vital informationon the causes of the recent outbreaks and discussing thehazards, risks and food safety control factors in the sector.
Visit wwwwww..ccaammppddeenn..ccoo..uukk//sspprroouutteedd--sseeeeddss--sseemmiinnaarr..hhttmm for moreinformation and to register
NNiicckk SSaauunnddeerrss +44(0)1386 842162 [email protected]
www.campden.co.uk/news.htm
Campden BRI Day 2012Campden BRI Day 2012 is on TTuueessddaayy 1122 JJuunnee.The day features awide range of interactive exhibits based around 4 themes: analysisand testing; operational support; research and innovation; andknowledge management. These provide insight into the latesttechnical developments to help your business. A networking buffetlunch facilitates plenty of interaction. As usual, one of the highlightswill be the Annual Campden Lecture, this year presented by Fiona Dawson, President, Mars Chocolate UK Ltd.
To register, contact:AAnnnnaalliiee BBrroowwnn +44(0)1386 842270 [email protected]
Services...Improving fermentationperformanceA number of foods and drinks are produced by fermentation,using yeasts or bacteria or a mix of the two.The quality of theproduct will greatly rely on the fermentation process for thecorrect development of taste, flavour and appearance. AtCampden BRI, we have both the expertise and facilities to helpyou get the best from your fermentation process, as KarinPawlowsky from our Brewing Division explains:
“Our fermentation facilities include small table top fermenters,controlled stirred bioreactors, 2-litre tall tube fermenters and a 1hlpilot plant fermenter.This set-up, together with our expertise in thefield of fermentation, allows us to help clients with new productdevelopment, selection of suitable organisms for fermentation, troubleshooting with problem fermentations and optimisation of fermentationsubstrates.To complete the picture, our analytical and sensory teamsare available for product analysis.
Fermentation is a complex process, with many parameters playing arole.The substrate used for the fermentation influences the growthbehaviour of the organism and the metabolites produced.The strainsof yeast/bacterium have to be carefully selected as every strainpossesses different characteristics, resulting in fermented productsexhibiting differing flavours. In addition, the rate of microbial additionto the substrate as well as fermentation temperature and dissolvedgases in the substrate will all affect the progress of the fermentationand the product quality.”
KKaarriinn PPaawwlloowwsskkyy +44(0)1737 824268 [email protected]
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Events calendarAApprriill 2200112217-18 HACCP - intermediate (workshop)18 Beer labelling requirements (Nutfield site)19 Marketing terms - potential pitfalls19 Sensory evaluation - an introduction25-26 HACCP - feed manufacturing - intermediate25-26 Sainsbury´s Technical Management Academy
Workshop D - Allergen Management 201226 Practical Campylobacter workshop30- Food Safety Management System Auditor/Lead 4 May Auditor training course (ISO 22000:2005)
MMaayy 220011221-2 HACCP - validation and verification3 HACCP - foundation8-10 Food processing hygiene management (module 2)15-16 Bakery Technology Conference16 Malting and speciality malts - an introduction
(Nutfield site)16-17 Internal auditing - principles and practices (Scotland)22-23 Microbiology for non-microbiologists22-25 Cake technology22-25 Food safety - intermediate (level 3)29 Improving presentation techniques29-30 BRC Global Standard for Food Safety -
Understanding the Requirements29-30 Food and drink labelling30-31 Sainsbury´s Technical Management Academy
Workshop D - Allergen Management 201231 Risk assessment of raw materials for manufacturers
TTrraaiinniinngg@@ccaammppddeenn..ccoo..uukk +44(0)1386 842104
den.co.uk/news.htm
Feature
TTrraacciinngg mmiiccrroobbiioollooggiiccaallccoonnttaammiinnaannttss
If you get a problem with an unexpected orunwanted microorganism in your product,what is the best way to go about finding outwhat it is, where it came from and why it isin your product?
Julie Archer of our Microbiology Department explainshow we help clients trace their microbiologicalcontaminants - be they pathogens or spoilageorganisms - to help prevent recurrences.
“We have a whole range of standard isolation andenumeration procedures so that we separate the problemorganism from the food (and other organisms, if necessary),and in many cases quantify how contaminated a sampleis. To identify the organism we take a purified sample andanalyse its DNA, which can be compared against a libraryof microorganisms. The technology is sophisticated enoughthat identification can be made to strain level.
Test samples
DNA based techniques can be used to identify where acontaminant came from using a specific pattern offragments (or DNA fingerprint). Ingredients and theprocessing environment (e.g. machinery, floors and walls,and people) can be ‘sampled’ to see if organisms with thesame fingerprint can be found.This is particularly useful fordetermining a contaminant source.
We can also assess the growth and survival characteristicsof a contaminant organism, which is often of interest toclients.We have found that clients are grateful for help indetermining whether the organism will grow or survive inthe product under its particular processing and storageconditions.”
JJuulliiee AArrcchheerr +44(0)1386 842135 [email protected]
Keep up to date with our researchby reading our Research Summary Sheets.
These 2-page synopses of research are produced on aregular basis - with at least one being scheduled for eachongoing project each year. These projects directlybenefit industry by providing our members with acompetitive edge.They underpin the skills andknowledge needed to help industry innovate and resolveproblems.
Research Summary Sheets from the present back to2003 are available on our website - and include all thosecovering research done in the last twelve months.
Visit wwwwww..ccaammppddeenn..ccoo..uukk//rreesseeaarrcchh//ssuummmmaarryy..hhttmm for the full listof available reports.
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food and drink innovation
Campden BRI
CCaammppddeenn BBRRIIStation Road, Chipping Campden,Gloucestershire, GL55 6LD, UK
Tel: +44(0)1386 842000 Fax: +44(0)1386 842100www.campden.co.uk [email protected]
NNuuttffiieelldd ssiittee:: Centenary Hall, Coopers Hill Road,Nutfield, Surrey, RH1 4H, UK
Tel: +44(0)1737 822272 Fax +44(0)1737 822747www.bri-advantage.com [email protected]
www.campden.co.uk/news.htm
BRC 6 - Help is at handThe sixth edition of the BRC (British Retail Consortium) GlobalStandard for Food, published in July 2011, includes a number ofhighly significant changes in requirements from the fifth edition. Ithas been used as the basis for certification to the Standard sincethe beginning of 2012. At Campden BRI, we have received manyenquiries about the changes and what they mean in practical terms.
The most significant changes are principally related to newrequirements or enhanced focusing on specific aspects. Based oncomments and enquiries from our clients, the areas that areproving most challenging appear to be:
• Assessment of new developments in food safety• Validation and verification of prerequisites• Validation and verification of cleaning and disinfection - including
a new requirement for cleaning-in-place systems• Control of allergens• Traceability• Clarification of definition of and requirements for High Care and
High Risk areas
To address these issues we have produced a fact sheet that identifiessome of the most important changes. It also discusses theconsequences of the changes, and what you can do about them tomaximise your chances of obtaining or retaining certification againstthe standard.To receive a free electronic copy of the fact sheet, sendan e-mail to [email protected] with the subject line: sseenndd BBRRCC66
RRiicchhaarrdd LLeeaatthheerrss +44(0)1386 842105
Welcome...ttoo nneeww mmeemmbbeerrssCampden BRI is delighted to welcome the following newmembers who joined recently:
AAppttaarr - company specialising in development and manufacture ofdispensing systems for the food and beverage industry
JJoohhnn MMoorrlleeyy ((IImmppoorrtteerrss)) LLttdd - manufacturers of fruit, nut andcoconut blends and fillings for cereal manufacturers and bakeries
KKuuddooss BBlleennddss LLttdd - company producing raising agents for bakedproducts
LLeeaaddiinngg FFoorrccee LLttdd - TThhoommaass BBaakkeerryy - wholesale bakerydiversifying into premium cakes and shortbreads
MMaarrllooww FFooooddss TT//AA QQuuoorrnn FFooooddss - manufacturers of quornproducts
MMeeiisstteerr CCoonnttiinneennttaall FFooooddss LLttdd - manufacturer of fresh sausagesand producer of cooked hams
MMeelllloo DDrriinnkkss LLttdd - producer of soft drinks
MMiinnoorr WWeeiirr && WWiilllliiss - distributors of fresh produce
MMoogguunnttiiaa FFoooodd IInnggrreeddiieennttss UUKK LLttdd - developers andmanufacturers of dry seasoning blends and ambient stable lowpH liquid sauces and marinades
PPiieemmiinniisstteerr LLiimmiitteedd - pie manufacturer
SSaarrnniiaa MMeeddiiccaa - developer of a range of nutraceutical products
CCllaarree BBrreetttt +44(0)1386 842125 [email protected]
Please notify the Membership Department of any name or address changes withrespect to our mailing list.
Lab Innovations - a chance to participateCome and see the latest developments in lab analysis. Ourtechnical experts will be presenting briefing sessions andworkshops, and organising a theatre at easyFairs LaboratoryInnovations, at the NEC, Birmingham on 7-8 November2012.This is the UK’s only dedicated event for buyers oflaboratory equipment and technology, analytical equipmentand lab consumables. We are also offering exhibitors theopportunity to give a 15-minute presentation at thetheatre.To be considered for this, submit an abstractfeaturing the benefits and application of your product orprocess. For details on this, contact:
DDaapphhnnee DDaavviieess +44(0)1386 842040 [email protected]
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